A festive AND healthy way to celebrate this 4th of July weekend. Give it a try and let us know what you think.
Recipes makes 4 servings. Nutrition facts listed below.
1 pound thinly sliced chicken breast
1 tsp extra virgin olive oil
1 family size package of spring mix lettuce (12 oz)
1 lb. package strawberries sliced
1 cup blueberries
1/2 cup toasted pecans
1/4 cup part-skim mozzarella cheese
Blueberry Vinaigrette Dressing Ingredients
1/4 cup blueberries
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp brown sugar
1 garlic clove
Salt & pepper
- Heat grill pan to medium high heat and add one tsp of olive oil. Season chicken with salt & pepper and cook for 4-5 minutes on each side until cooked through. Slice on an angle.
- To make dressing, add blueberries, vinegar, olive oil, lemon juice, brown sugar and garlic to blender. Pulse to combine. Season with salt & pepper.
- Heat sauté pan to medium heat and gently toast pecans for 2 minutes until fragrant.
- Plate up lettuce, fresh berries, mozzarella cheese, pecans and top with chicken. Serve with 1/4 of your dressing on the side.
Nutrition Facts Per Serving
*includes the dressing*
Fat: 25.1 grams
Carbs: 20.4 grams
Dietary Fiber: 4.3 grams
Protein: 43.8 grams